Grilled Chicken and Quinoa Salad with Crunchy Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken and Quinoa Salad with Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Crunchy Vegetables

Enjoy a light yet satisfying lunch featuring tender grilled chicken paired with fluffy quinoa and a medley of crunchy vegetables, all tossed in a zesty olive oil and lemon dressing for a burst of freshness.

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NUTRITION

390kcal
Protein
16.7g
Fat
29.3g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Grilled Chicken Breast

1/4 cup Cooked Quinoa

1/4 cup Chopped Cucumber

1/4 cup Chopped Bell Pepper

1/4 cup Shredded Red Cabbage

1 cup Fresh Spinach

2 tbsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Season the chicken breast lightly with salt, pepper, and a squeeze of lemon if desired.

  • 3

    Grill the chicken for about 4-5 minutes per side until fully cooked, then slice into thin strips.

  • 4

    In a large bowl, combine the cooked quinoa, chopped cucumber, bell pepper, shredded red cabbage, and fresh spinach.

  • 5

    Drizzle the extra virgin olive oil over the vegetables and quinoa, and toss gently to combine.

  • 6

    Top the salad with the grilled chicken slices, add an extra squeeze of lemon if desired, and serve immediately.

Grilled Chicken and Quinoa Salad with Crunchy Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken and Quinoa Salad with Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Crunchy Vegetables

Enjoy a light yet satisfying lunch featuring tender grilled chicken paired with fluffy quinoa and a medley of crunchy vegetables, all tossed in a zesty olive oil and lemon dressing for a burst of freshness.

NUTRITION

390kcal
Protein
16.7g
Fat
29.3g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Grilled Chicken Breast

1/4 cup Cooked Quinoa

1/4 cup Chopped Cucumber

1/4 cup Chopped Bell Pepper

1/4 cup Shredded Red Cabbage

1 cup Fresh Spinach

2 tbsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Season the chicken breast lightly with salt, pepper, and a squeeze of lemon if desired.

  • 3

    Grill the chicken for about 4-5 minutes per side until fully cooked, then slice into thin strips.

  • 4

    In a large bowl, combine the cooked quinoa, chopped cucumber, bell pepper, shredded red cabbage, and fresh spinach.

  • 5

    Drizzle the extra virgin olive oil over the vegetables and quinoa, and toss gently to combine.

  • 6

    Top the salad with the grilled chicken slices, add an extra squeeze of lemon if desired, and serve immediately.